Pepper-Bacon Potato Soup

Pepper-Bacon Potato Soup

1 1/2 lbs. pepper bacon

2 stalks celery, chopped (about 1 c.)

2 md. carrots, peeled and sliced (about 3/4 c.)

1/2 lg. onion, diced (about 3/4 c.)

2-3 T. minced garlic

5 lg. russet potatoes, diced

4 md. red potatoes, diced

1/4 c., plus 2 T. flour

12 cubes chicken bouillon

3-4 c. water

2 quarts heavy cream

1 T. black pepper

2 t. salt

16 oz. block of Monterey Jack, shredded (about 3 c.)

1.  Cut bacon into 1" strips; fry in large stockpot over med-high heat, until crisp.  Remove bacon to drain on paper towels.  Reserve grease.

2.  To 1/2 c. of bacon grease, add onions, carrot,  celery, and garlic.  Saute until onions are translucent, about 5-8 minutes.  Remove from grease and set aside.

3.  Add another 1/2-3/4 c. bacon grease to pot along with potatoes.  Saute on high until crisp and tender, about 15 minutes, stirring every 2-4 minutes.

4.  Add flour to potatoes and blend well.

5.  Add bouillon, water, cream, pepper and salt.  Stir until well-blended and thickened.  Potatoes will be soft and some will get "mashed" in the process...that's OK!  It thickens the stock.  (If potatoes are not soft enough, just add water and cook until they are of desired tenderness, then add the other ingredients for this step.)

6.  Add Monterey Jack and stir until incorporated.  

7. Add 1/2 of peppered-bacon bits, reserving the other half for garnish.

Serve with hearty bread and salad with balsamic vinaigrette for a perfect winter dinner.